Hospitality Business Policy Simulation
Curriculum guideline
Effective Date:
Course
Discontinued
No
Course code
HOSP 2455
Descriptive
Hospitality Business Policy Simulation
Department
Hospitality Management
Faculty
Commerce & Business Administration
Credits
3.00
Start date
End term
201610
PLAR
No
Semester length
15 Weeks X 4 Hours per Week = 60 Hours
Max class size
35
Contact hours
Lecture: 3 Hours
Seminar: 1 Hour
Total: 4 Hours
Method(s) of instruction
Lecture
Seminar
Learning activities
Case Analysis, Management Simulation Software, Industry Presentations, Group Business Policy Project(s)
Course description
This course is a “capstone” course, which reinforces key hospitality business policy issues in marketing, human resources, management accounting and hospitality operations. The course combines the case method of instruction and management simulation software around which teams of students analyze, synthesize and evaluate scenarios to come up with best-case solutions. The cases have been selected to mirror the various disciplines that comprise the HOSP program.
Course content
- Ethical Issues
- Strategic Planning
- Structure and Policies
- Problem Solving/Decision Making
- Group Process
- Diversity
- Leadership
- Presentation Skills
- Marketing
- Operations
- Human Resources
- Management Accounting
Learning outcomes
At the end of the course, the successful student should be able to:
- Analyze a case and develop skills in problem identification and opportunity exploitation;
- Apply management skills in a proactive manner;
- Develop alternative strategies for dealing with hospitality marketing or operations issues;
- Demonstrate insight in the analysis of alternatives and selection of the optimum alternative;
- Analyze cases on hotels and restaurants and identify problems and opportunities; demonstrating an understanding of the alternatives that are realistic for the subject business;
- Demonstrate practiced team building skills;
- Demonstrate presentation and communication skills;
- Distinguish between ethical and unethical behaviour.
- Make marketing and operating decisions to maximize profitability in a simulated market place.
Means of assessment
| Attendance | 10% |
| Assignments | 20% - 40% |
| Tests | 30% - 40% |
| Simulation Exercises | 20% - 40% |
| Presentations | 20% - 30% |
| Total | 100% |
Textbook materials
Textbooks and Materials to be Purchased by Students
Case Package as specified by Instructor
and/or
Williams, A.G. Hospitality Cases in Marketing and Operations, Latest ed. Prentice Hall Pearson.
and/or
Nykiel, R.A. Hospitality Management Strategies, Latest ed. Prentice Hall Pearson.
and/or
Hinkin, Timothy R. Cases in Hospitality Management, A Critical Incident Approach, Latest ed. JW&S, Toronto.
Jones, Thomas J. Professional Management of Housekeeping Operations, Wiley
Or similar text as specified by instructor.